Serves 2
Directions
- 1Cook the chicken, onion, spices, and other ingredients using the high sauté mode.
- 2Add the rice and water to the Instant Pot.
- 3Secure the lid and pressure cook on high for 4 minutes or low for 12 minutes.
- 4Perform a natural release for 5 minutes, then release any excess steam.
Ingredients
- 1 to 1.5 pound chicken breast
- 2 cup basmati rice, washed and drained
- 1/2 whole onion, sliced
- 2 tbsp ginger garlic paste
- 1-2 whole tomato, diced
- 2 tbsp biryani masala
- 1 tbsp garam masala
- 2 tsp red chili (optional)
- 2.5 tsp salt
- 1/2 cup yogurt, whisked
- 1 whole potato, diced
- 2.25 cup water
- 2 whole green chili
- 1 squeeze lemon (optional)
- to taste cilantro, chopped
Equipment
Instant Pot
Tips
- Alternatively substitute all spices and salt for 1/2 a biryani masala packet.
- Can add the whole packet if you like it very spicy.
- Adjust red chili to taste, for mild add less.
Related recipes
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup
Egg drop soup
Indian · Soup
Bagare Baigan
Indian · Soup
Honey Garlic Butter Chicken Mac & Cheese
Indian · Soup